Preheat your oven to 350°F and grease a Bundt cake pan generously.
Mix the granulated sugar and cinnamon in a large bowl. Toss the biscuit dough quarters in the mixture until coated evenly.
Layer the coated dough pieces into the prepared Bundt pan, spreading them out evenly.
Tip: For the fluffiest monkey bread, let the biscuit dough pieces sit in the pan for 5–10 minutes before baking to help them rise evenly.
Make the sauce: Combine, melted Tillamook Unsalted Butter, and dark brown sugar in a saucepan over medium heat. Stir until smooth and caramel-like.
Pour the warm sauce evenly over the dough in the Bundt pan, making sure it coats all the layers.
Bake for 35–40 minutes, or until golden brown and bubbling. Let it cool in the pan for 5–10 minutes before flipping onto a serving plate.
Serve warm with extra Tillamook Vanilla Bean Ice Cream on the side for a holiday dessert that’s pure magic. Gooey, buttery, and perfect for Christmas—dig in!
Tip: For easy cleanup, place a baking sheet under the Bundt pan to catch any sauce that may bubble over while baking
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Tillamook Extra Creamy Unsalted Butter
Tillamook Vanilla Bean
Meet the chef
Toni Chapman
A New Jersey based cook, author, entrepreneur, food blogger, and resident creator at Buzzfeed’s Tasty, Toni aka The Moody Foody awakens the link between your heart and your stomach with her date night dinners, which are often paired with the perfect cocktail recipe. Toni’s cookbook, Made with Love, was beautifully crafted and released on Valentine’s Day 2022. As an entrepreneur, Toni started Toni Cooks, a meal prep company servicing NYC/NJ. Over 75% of staff are Toni’s family, and they give back to their community by supplying thousands of free meals to the needy with her charity, Toni Feeds.
